Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ cups (300g) granulated sugar
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • ¾ cup (180ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup (180ml) boiling water
  • 6 tablespoons (85g) unsalted butter, softened
  • 3 cups (360g) confectioners' sugar
  • ½ cup (60g) unsweetened cocoa powder
  • ¼ cup (60ml) milk
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment paper).
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Do not overmix.
  4. Gradually pour in the boiling water while mixing on low speed. The batter will be thin.
  5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs).
  6. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  7. While the cake cools, prepare the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the confectioners' sugar and cocoa powder, alternating with the milk, until smooth. Stir in the vanilla extract.
  8. Once the cake is completely cool, frost it with the prepared frosting.